Russian Tea Cakes Recipe

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I traced my grandmother’s notes and recreated Russian Tea Cakes using an unexpected ingredient that dates back a century.

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Whenever I bake a batch of Russian Tea Cakes I half expect guests to fight over the last one. They look simple but there is something sneaky about the texture and that dusting of confectioners sugar that makes them disappear.

I like to fold in finely chopped walnuts or pecans because the nutty crunch keeps you guessing and I always wonder why these little rounds are both a Winter Tea Ideas standby and a staple on Russian Cookies Christmas plates. I never make them the same way twice and somehow each time they remind me how small things become holiday legends.

Ingredients

Ingredients photo for Russian Tea Cakes Recipe

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  • Butter: Adds rich tender texture, mostly fat lots of calories little protein helps cookies spread
  • Confectioners sugar: Fine sugar gives sweetness and melt in mouth feel mostly carbs no fiber
  • Vanilla extract: Adds warm aroma and subtle sweetness no nutrients but boosts overall flavour
  • All purpose flour: Main structure mostly carbohydrates some protein gives soft crumb not much fiber
  • Walnuts or pecans: Provide crunch healthy fats and some protein its adds nutty flavor but high calories
  • Salt: Tiny amount enhances sweetness and flavor no calories but balances the taste
  • Coating confectioners sugar: Final dusting for sweetness and look adds surface carbs makes them snow like

Ingredient Quantities

  • 1 cup unsalted butter (2 sticks) softened

  • 1/2 cup confectioners sugar

  • 1 teaspoon vanilla extract

  • 2 1/4 cups all purpose flour

  • 1/4 teaspoon salt

  • 3/4 cup finely chopped walnuts or pecans

  • about 1 cup confectioners sugar for coating

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl cream 1 cup softened unsalted butter with 1/2 cup confectioners sugar until light and fluffy, then stir in 1 teaspoon vanilla extract.

3. In another bowl whisk together 2 1/4 cups all purpose flour and 1/4 teaspoon salt, then gradually add the flour to the butter mixture until just combined.

4. Fold in 3/4 cup finely chopped walnuts or pecans, give them a quick pulse in a mini food processor if you want finer bits, or just chop them small with a knife.

5. Chill the dough about 30 minutes to an hour so it firms up, this helps the cookies hold shape and not spread.

6. Scoop or roll dough into about 1 inch balls (a small cookie scoop works great), place them on the prepared sheet about 1 inch apart.

7. Bake 10 to 12 minutes until the bottoms are set and the tops look dry, dont let them brown or theyll lose the delicate texture.

8. Let cookies cool on the pan 5 minutes, then roll them while still warm in about 1 cup confectioners sugar for the first coat.

9. Transfer cookies to a wire rack to cool completely, then roll again in confectioners sugar for the classic powdery finish; store in an airtight container for up to a week or freeze for longer.

Equipment Needed

1. Baking sheet lined with parchment paper or a silicone mat
2. Large mixing bowl
3. Small mixing bowl for the dry ingredients
4. Electric hand mixer or a sturdy wooden spoon (your arm will work too)
5. Measuring cups and measuring spoons
6. Whisk or sifter for the flour and salt
7. Cookie scoop about 1 inch or a teaspoon to portion dough
8. Wire cooling rack and an offset or rubber spatula
9. Knife and cutting board or a mini food processor for chopping nuts

FAQ

A: Bake at 350°F (175°C) for 10 to 12 minutes. Roll dough into about 1 inch balls so they bake evenly and stay tender.

A: Roll them in sugar right after they come out of the oven while they're still warm, then let cool on a rack and roll again for a nice white coating. If you wait till they're cold the sugar won't stick as well.

A: Yep, pecans work the same amount. You can also use finely chopped almonds or hazelnuts, toasted first for more flavor. For nut-free, try crushed pretzels or toasted oats but expect a different texture.

A: Store in an airtight container at room temp up to a week, with parchment between layers so they don't stick. Freeze up to 3 months, thaw at room temp and dust with a little more sugar if needed.

A: Sure, you can chill the dough in the fridge for up to 48 hours, or freeze for up to a month. If frozen, thaw in fridge overnight, then roll and bake. If dough is too firm, let it sit a bit at room temp so it's easy to shape.

A: That usually means the butter was too soft or you measured flour wrong. Chill the dough for 15 to 30 minutes before baking, and be careful not to overmeasure flour. Also don't overmix or they'll get tough.

Russian Tea Cakes Recipe Substitutions and Variations

  • Butter (1 cup): unsalted margarine 1:1, solid coconut oil 1:1 (adds a light coconut taste), or vegetable shortening 1:1 – shortening makes them less rich
  • Confectioners sugar in dough (1/2 cup): regular powdered sugar 1:1, or blitz granulated sugar in a blender to make your own powdered, or sifted coconut sugar (powdered) for a slightly caramel note
  • All purpose flour (2 1/4 cups): pastry flour 1:1 for a more tender cookie, a gluten free 1-to-1 baking blend for GF cookies, or whole wheat pastry flour 1:1 for nuttier flavor (will be a bit denser)
  • Walnuts or pecans (3/4 cup): finely chopped almonds, hazelnuts, or pistachios, or for nut free use toasted sunflower seeds or pepitas finely chopped

Pro Tips

1. Toast the nuts first, even just a few minutes in a dry pan till they smell nutty, then let em cool before chopping. It makes the flavor way better and stops them from making the dough greasy.

2. Weigh the flour or spoon it into the cup and level it off, dont pack it down. Too much flour makes the cookies dry and crumbly, a little less gives that melt-in-your-mouth texture.

3. Chill longer than you think, overnight is great. If you want perfect round cookies scoop and freeze them on a tray for 15-30 minutes before baking so they hold their shape and bake evenly.

4. For the powdered sugar finish, sift the sugar first so no lumps, and seal the warm cookie in a zip bag with the sugar and shake it gently for an even coat. Then cool and do a second dusting for that classic look.

5. Use light-colored baking sheets and put racks in the middle of the oven, and watch closely the last 2 minutes because they go from perfect to overbaked quick. If you want ultra-delicate texture bake closer to the lower end of the time and let them set on the pan a bit before moving.

Russian Tea Cakes Recipe

Russian Tea Cakes Recipe

Recipe by Tina Braven

0.0 from 0 votes

I traced my grandmother's notes and recreated Russian Tea Cakes using an unexpected ingredient that dates back a century.


Pin

Servings

24

servings

Calories

161

kcal

Equipment: 1. Baking sheet lined with parchment paper or a silicone mat
2. Large mixing bowl
3. Small mixing bowl for the dry ingredients
4. Electric hand mixer or a sturdy wooden spoon (your arm will work too)
5. Measuring cups and measuring spoons
6. Whisk or sifter for the flour and salt
7. Cookie scoop about 1 inch or a teaspoon to portion dough
8. Wire cooling rack and an offset or rubber spatula
9. Knife and cutting board or a mini food processor for chopping nuts

Ingredients

  • 1 cup unsalted butter (2 sticks) softened

  • 1/2 cup confectioners sugar

  • 1 teaspoon vanilla extract

  • 2 1/4 cups all purpose flour

  • 1/4 teaspoon salt

  • 3/4 cup finely chopped walnuts or pecans

  • about 1 cup confectioners sugar for coating

Directions

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl cream 1 cup softened unsalted butter with 1/2 cup confectioners sugar until light and fluffy, then stir in 1 teaspoon vanilla extract.
  • In another bowl whisk together 2 1/4 cups all purpose flour and 1/4 teaspoon salt, then gradually add the flour to the butter mixture until just combined.
  • Fold in 3/4 cup finely chopped walnuts or pecans, give them a quick pulse in a mini food processor if you want finer bits, or just chop them small with a knife.
  • Chill the dough about 30 minutes to an hour so it firms up, this helps the cookies hold shape and not spread.
  • Scoop or roll dough into about 1 inch balls (a small cookie scoop works great), place them on the prepared sheet about 1 inch apart.
  • Bake 10 to 12 minutes until the bottoms are set and the tops look dry, dont let them brown or theyll lose the delicate texture.
  • Let cookies cool on the pan 5 minutes, then roll them while still warm in about 1 cup confectioners sugar for the first coat.
  • Transfer cookies to a wire rack to cool completely, then roll again in confectioners sugar for the classic powdery finish; store in an airtight container for up to a week or freeze for longer.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 32g
  • Total number of serves: 24
  • Calories: 161kcal
  • Fat: 10.5g
  • Saturated Fat: 4.2g
  • Trans Fat: 0.1g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 1.9g
  • Cholesterol: 20mg
  • Sodium: 6mg
  • Potassium: 29mg
  • Carbohydrates: 16.8g
  • Fiber: 0.5g
  • Sugar: 7.7g
  • Protein: 1.7g
  • Vitamin A: 63IU
  • Vitamin C: 0mg
  • Calcium: 7mg
  • Iron: 0.4mg

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